As usual, when I size down a recipe like this to serve two I leave the sauce alone and make a 'full batch'. I'm always glad I did. Dorie suggests using any leftovers on a salad the next day. I obeyed and added a tablespoon of the remaining sauce to the dressing to good effect.

This pan fried duck method is always the same no matter the origin of the recipe. Sauce will makes the dish here. I prefer a duck sauce that is not fruit based and Dorie once again delivers with this vinegar based sauce that would work just as nicely served with a pork tenderloin or filet mignon.

Do not over cook the duck. It is easy to do if you have chicken on the brain and are not used to duck's rosy color. Since it continues to cook in the oven while it rests give yourself some leeway.

Preheat ove to 200 degrees and prepare a sheet of aluminum foil on a small cookie tray to hold the duck breasts when they have been cooked.

Using a sharp knife, score the the skin of the ducks in a cross hatch pattern being careful not to cut into the duck meat itself. This makes a nice design on the breast but it is also assisting in releasing the beautiful duck fat into the pan. Salt and pepper each breast.

Heat a dutch oven to medium high heat. Quickly put the duck breasts in the pan, skin side down, and let them sear for 7 minutes. Try not to move them. The duck fat will release and they will simmer to make a nice crispy skin. This is a good thing. Turn the breasts and cook for 2 minutes more. Remove the duck from the pan and set it on the aluminum foil. Close up the foil and put the pan in the warm oven to rest.

Pour off some of the fat. To taste. I leave in about 2 tablespoons because, well, duck fat is just about the best thing ever. Add one thyme sprig and the garlic to the pan and stir briefly. Lower the heat slightly and put the peach halves in the pan, flat side down and let them simmer for 5-7 minutes or until nicely golden. Firmer peaches can benefit here with a few extra minutes or turning after the peach's flat side has browned. Nicely ripe peaches will not require turning. After they are brown, remove from the pan and set aside.

Pour out all the remaining fat. (Boo! Save it in a mason jar for a veggie sauté and experience heaven.) Add honey, vinegars, port and let come to a tiny boil. Stir in butter and whisk until mixed and 'creamy'.

Remove the duck from foil and add in any duck juices in the foil.

Plate the duck or slice it and fan out on the plate, spoon over the sauce as desired and set a peach beside it. Garnish with the leaves from the remaining thyme sprig

This dish was an assignment for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’s culinary tome “Around My French Table”. See how the rest of the group performed here. We generally avoid including the recipes in our posts. However, wherever there has been a significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspanor her publishers or by hundreds of other bloggers I will either include it here (only when adapted) or provide a direct link to it. Please feel free to contact me via the link provided on my page if you need any assistance finding a French Friday with Dorie Recipe. You should buy the book though.

To be truthful, I don’t know what “Sis. Boom. [blog!]” means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small ‘boom’ in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a “food blog” or even myself a “food blogger”.

Thanks Adri. To think when I set out to make this one I wasn’t even going to blog it because I was in a hurry and didn’t even have time to set up a shot. Sometimes the best shots are just kismet. Sei d’accordo?

Your duck looks perfect, Trevor! I also make the full recipe of sauce when I pair down. When your only adding a tablespoon of this and a teaspoon of that…how can you cut it down and still have a good sauce? Great photos and lovely presentation!

Trevor, looks like you cooked that duck perfectly (I would have made my own portion slightly more well done, but that’s just me). Too often I see duck that is almost completely uncooked, which is ridiculous. Cooking adds flavor. And the peaches, oh my, what’s not to love about peaches!

Trust me Jean, this duck was JUST on the side of being too done. If you look closer you can see that its not rare at all and seconds after the photo was taken it browned up… I will say it over and over and over again. The secret to cooking ANY kind of meat or poultry is to let the cut come down to room temperature before cooking it. You cannot cook to the perfect degree otherwise and that is just a given.

I don’t have this eating-for-one things perfected yet so I do appreciate your posting the “exact” rules for a pared down Duck Breast with Fresh Peaches. When I bought the duck breasts frozen package ($52, Trevor), the butcher told me there were 2 in it so I defrosted it. There were four. I’m not big on freezing cooked food so I am eating beaucoup de canard. Your presentation and nicely done rare duck is lovely. Thank you for sharing your creativity with us for the convention. See you in Seattle.

Love this recipe. Love this sauce. And just have to mention that I was going through an old cookbook where duck breasts were referred to as bosoms. So please make an extra bosom for me! If I’m ever invited…

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